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can you freeze tofu

post #1 of 6
9/19/09 at 3:13am
Thread Starter 
do you or can you freeze tofu
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post #2 of 6
9/19/09 at 12:46pm
Yes, and when it is thawed the texture will have changed to a more chewy texture. It will be kind of like a sponge after thawing and it is really easy to squeeze the water out and then crumble.
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post #3 of 6
9/19/09 at 12:57pm
Yes, you can freeze it and it's great! Like the pp said, it changes it to a more chewy, meaty texture, great for taco or "beef" like crumbles or for marinating (it REALLY soaks up marinade!) - you don't have to crumble it, either - you can make some really good "steaks" out of it because it's so much drier than normal. Great for baking or grilling.

I just buy the kind that is in water and put it exactly like that, in the package and everything, into the freezer. When I want to use it, I'll take it out to thaw either on the counter or the fridge (depending on how quickly I want it to go). Once it's thawed, remove from the package and gently squeeze the block until the water is mostly out. It's so great, really improves it!

I wouldn't do this with the tofu that is shelf-stable in the asceptic boxes - haven't tried it, but I don't think it would work the same way (it's really just thickened soymilk instead of tofu - good for some things like baking/smoothies, but not for cooking in my opinion).
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post #4 of 6
9/19/09 at 3:17pm
Yes you can
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post #5 of 6
9/19/09 at 4:05pm
Even soft and medium tofu? I have forzen firm and extra firm and I like it. I am just wondering about soft and medium.
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post #6 of 6
9/19/09 at 4:27pm
Quote:
Originally Posted by Lydiah View Post
Even soft and medium tofu? I have forzen firm and extra firm and I like it. I am just wondering about soft and medium.
Hmmm...it would depend on what you would use it for ultimately. I wouldn't buy those *to* freeze them, only if they were in danger of going bad...if it will be used for something that requires a smooth consistency, I would say no. I would probably generally say no to soft entirely, and medium it would depend on the use.

I almost never buy anything but firm/extra firm though (usually use the aseptic boxed stuff for things requiring silken, and those are shelf stable).
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